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Method for anti-browning and color protecting preservation of litchi

A fresh-keeping method and litchi technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of rapid quality decline, increased fuel consumption of refrigeration units, high purchase cost of refrigerated trucks, etc., and achieve the effect of increasing the commodity rate

Inactive Publication Date: 2013-10-16
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with general transportation vehicles, the purchase cost of refrigerated vehicles is relatively high, and the operation of the refrigeration unit increases fuel consumption, so the investment in refrigerated and fresh-keeping transportation is relatively high (Yang Songxia et al., Guangdong Agricultural Science, 2012, 16:196-199)
[0004]In recent years, the application of advanced technology and equipment has made some gratifying progress in litchi preservation technology. The fundamental problems of lychee preservation, such as large size and rapid quality decline, have not been resolved
Furthermore, environmental and food contamination caused by the treatment of chemical preservatives (such as prochloraz, carbendazim, diphenhydramine, thiabendazole, sulfur dioxide) has become a sensitive issue for consumers, and in some developed countries, chemical sterilization The use of chemical preservatives in the postharvest treatment of fruits and vegetables has been banned; in addition, chemical preservatives have not been able to fundamentally control the occurrence of postharvest diseases in fruits, and the problem of drug resistance has also made chemical control technology face serious challenges

Method used

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  • Method for anti-browning and color protecting preservation of litchi
  • Method for anti-browning and color protecting preservation of litchi
  • Method for anti-browning and color protecting preservation of litchi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Material: Litchi (Litchi chinenis, Sonn.) is collected from Gaozhou area, and the variety is "white wax".

[0024] 2. Treatment method: Freshly harvested lychee fruits that are eight to nine mature in sunny days are sorted to remove diseased and pest fruits and defective fruits, and obtain lychee fruits that are free from mechanical damage and pests. The control and treatment fruits were soaked in water and freshly prepared apple polyphenol aqueous solutions of different concentrations (dissolve apple polyphenols in water, the specific concentrations are shown in Table 1 and Table 2) for 3 minutes, and the apple polyphenol aqueous solution on the surface of the fruit was taken out. After drying, pack them in polyethylene film bags with a thickness of 0.015mm, 20 fruits / bag, 5 bags of fruits per treatment, and store at 25°C for 6 days.

[0025] 3. Browning classification standard and browning index

[0026] According to the degree of browning from low to high, it is ...

Embodiment 2

[0034] Material: Litchi (Litchi chinenis, Sonn.) is collected from Gaozhou area, and the variety is "Yuhebao".

[0035]Processing method: freshly harvested lychee fruits that are eight to nine mature in sunny days are sorted to remove diseased and defective fruits and defective fruits, and obtain lychee fruits that are free from mechanical damage and pests. Control and treatment fruits were soaked in clean water and freshly prepared apple polyphenol aqueous solution with a mass fraction of 0.05% (dissolve 0.05g of apple polyphenol in 100ml of water) for 10min, and the apple polyphenol aqueous solution on the surface of the fruit was taken out and dried in the air. , packed in 0.01mm thick polyethylene film bags, 20 fruits / bag, 5 bags of fruits per treatment, stored at 25°C for 5 days. Compared with the control, after being treated with 0.05% apple polyphenol aqueous solution, the browning index of litchi fruit decreased by 10-23%, and the commercial rate increased by 15-30%. ...

Embodiment 3

[0037] Material: Litchi (Litchi chinenis, Sonn.) is collected from Guangzhou area, and the variety is "Guiwei".

[0038] Processing method: freshly harvested lychee fruits that are eight to nine mature in sunny days are sorted to remove diseased and defective fruits and defective fruits, and obtain lychee fruits that are free from mechanical damage and pests. The control and treatment fruits were soaked in clean water and freshly prepared apple polyphenol aqueous solution with a mass fraction of 5% (dissolve 5g of apple polyphenol in 100ml of water) for 0.5min, and the apple polyphenol aqueous solution on the surface of the fruit was taken out and dried in the air. , packed in 0.03mm thick polyethylene film bags, 20 fruits / bag, 5 bags of fruits per treatment, stored at 25°C for 6 days.

[0039] Compared with the control, after being treated with 5% aqueous solution of apple polyphenols, the browning index of litchi fruit decreased by 35-79%, and the commercial rate increased b...

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Abstract

The invention discloses a method for anti-browning and color protecting preservation of litchi. The method comprises the following steps: picking the litchi fruits which are 80 to 90 percent mature and have no mechanical damages and insect diseases on sunny days; soaking the litchi fruits in a litchi preservation solution for 0.5 to 10 minutes; taking out the litchi fruits from the solution; and packing the litchi fruits with fresh-keeping bags for storage after the litchi preservation solution on the surface of the litchi fruits is dried. The litchi preservation solution is an apple polyphenol aqueous solution with a mass fraction of 0.05 to 5%. With the treatment of the method provided by the invention, the commodity rate of the litchi may be improved by 15 to 45%.

Description

Technical field: [0001] The invention belongs to the field of fruit freshness preservation, and in particular relates to a method for preventing browning and color preservation of litchi. Background technique: [0002] Litchi alias Li Zhi, scientific name Litchi chinensis Sonn., English name Litchi or Lychee. Litchi is rich in nutrients. Every 100g of pulp contains 84g of water, 14g of carbohydrates, 0.6g of fat, 0.7g of protein, 36mg of vitamin C, 0.04mg of riboflavin, and 0.4mg of niacin; -10 times. They are beautiful in color and fragrance, and have been loved by people throughout the ages, but they are not resistant to storage. There is a saying that "the color changes in one day, the fragrance changes in two days, the taste changes in three days, and the color and fragrance go away in four or five days". Litchi matures in hot summer and is easily rotten and deteriorated. It is one of the most unstorable fruits. Litchi is a subtropical characteristic fruit in my count...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23L5/41
Inventor 屈红霞蒋跃明黄梓辉王慧张正科
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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